A whole lamb leg marinated in a fragrant blend of spices and slow-roasted until the meat falls apart at the touch. This grand Yemeni roast is the centerpiece of weddings and celebrations.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Score the lamb leg deeply all over. Rub with hawaij, cardamom, garlic, black pepper, salt, and bloomed saffron. Marinate for at least 2 hours.
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2
Sear the lamb in hot oil in a large pan until browned on all sides. Place in a deep roasting pan with quartered onions.
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3
Cover tightly with foil and roast at 150C (300F) for 3-4 hours, basting occasionally, until the meat is extremely tender.
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4
Cook basmati rice with some of the lamb drippings and saffron until fluffy and golden.
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5
Mound rice on a large communal platter. Place the whole roasted lamb on top, drizzle with pan juices.
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6
Garnish with toasted almonds and raisins. Serve with sahawiq and yogurt on the side.
Did You Know?
At traditional Yemeni weddings, haneeth is served on platters so large that entire extended families eat from a single dish together.
Chef's Notes
Equipment Tips
- large roasting pan
- aluminum foil
- meat thermometer
The Story Behind Haneeth
Haneeth is one of Yemen's grandest culinary traditions, reserved for the most important celebrations. The slow-roasting technique originated with Bedouin communities who cooked whole animals in earth pits. Today, haneeth is the centerpiece of wedding feasts, Eid celebrations, and honored guest meals. The dish represents Yemeni hospitality at its most generous, where no expense is spared in welcoming guests.
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